What to Cook for a Snowstorn

Now, with Valentine’s Day just around the corner, we thought you might want to talk on Facebook with our test kitchen about what to cook, eat, and drink with for the Most Romantic Day of the Year. Turns out, however, that you’re all obsessed with the massive snowstorm slated to hit the Northeast this weekend. So, only a flurry of Valentine’s Day questions, but a blizzard of comfort food queries. Luckily, Deputy Food Editor Janet McCracken knows it all, from soups to pasta to chili.

Missed the chat? Here’s a summary of what happened, slightly edited for length. And be sure to check back this Monday for details on our upcoming Instagram takeover–surprise guests will be taking over our feed at @bonappetitmag!

On Valentine’s Day

Big Eats Small Spots: Hi Janet, What’s more romantic: Taking my girl out to dine or fixing a dinner at home?
Janet Mccracken: Fix dinner at home! And be sure to end the meal with this.

On Comfort Food

Trish Tawfik: Hi, Janet! Are you ready for this blizzard? What soup should I make to prepare?
JM: Bring on the snow! I love a good snowstorm, and yes, I’ll be busy baking and cooking cozy food. We will have a great winter soup story in our upcoming March issue! But until then, here’s a link to our Hearty Soups and Stews slide show.

Barbara Bahlke Murphy: Does an authentic Coq au Vin require marinating the chicken in advance, or not ? Would like to recreate dish I had in a restaurant. Thx!
JM: There are lots of ways to get great flavor into your coq au vin. Some recipes have you marinate the chicken overnight before cooking. We ran a great recipe for coq au vin a few months ago. You can make the whole dish and let it refrigerate for a few days for deeper flavors, which I highly recommend.

Ahu Ulusoy: Hi Janet I would like to learn which recipe do you like the most for pasta?
JM: Man, that is a really hard question, as I love so many kinds of pasta! So I will give you 2 of my recent favorites from the February issue. First, the Ricotta Gnudi. I am loving all kinds of pasta dumplings these days, from gnudi to malfatti. I also love the Ditalini with Chickpeas and Garlic-Rosemary Oil. Such a surprising combination of ingredients and flavors.

Joanne Sebastian: Hi Janet! I want to make a lamb and chickpea chili. Any sugestions? I was thinking to add some nice curry flavors for the spice…
JM: Lamb and chickpeas! a great combination. I think the best flavors would be ras el hanout. It’s a North African spice blend that would work really nicely.

On Food Safety

Susan White: What are your thoughts on freezing foods? I am so worried…do you have certain rules of thumb?
JM: Is asking about freezing foods. Some basic rules: if you thaw raw meats, do not refreeze them. You can refreeze cooked meats. I usually eat food that’s been frozen before at least 6 months is up, but usually sooner.

Juliette Taylor: Hi Janet! My dad is a leftover-vacuum, he eats anything in a tupperware in the fridge. I was wondering when cooked chicken goes bad in the fridge.
JM: Hey Juliette! So you all know out there, this is my niece, and she’s concerned about the health of my brother! Tell him 4 days. Then it’s to the garbage!